StewsMediumFree

Pork Loin in Mango Sauce

Name: Pork Loin in Mango Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 1 White onion; 3 cloves Garlic; 1 bunch Fresh coriander; 2 Ripe fresh mango; 1 Fresh habanero chilli; 1 tsp Cumin; 800 g Pork loin; 2 Sour orange (juice)

60 min (20 prep + 40 cook) Medium 4 servings Pacífico

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Pork loin in sweet-and-sour mango and habanero chilli sauce, a tropical dish from Mexico's Pacific coast.

About this recipe

Pork loin in mango sauce is a dish from the Mexican Pacific coast that combines pork with the tropical sweetness of mango and the fruity heat of habanero. The loin is seared and cooked in a sauce that balances sweet, sour and spicy, with notes of coriander and ginger that bring it close to the coastal cuisine of Jalisco and Nayarit. It is an elegant dish, relatively quick to prepare, that surprises at any table with its seemingly unusual but perfectly balanced combination of flavours.

History & Origin

The cuisine of Mexico's Pacific coast, especially in the states of Jalisco, Colima and Nayarit, has a long tradition of combining tropical fruits with protein. The mango, introduced to Mexico during the viceroyalty but quickly adopted as a native fruit, is grown abundantly on these warm, humid coasts. The ports of Manzanillo and Puerto Vallarta have their own versions of pork with mango, influenced by the trade exchanges of the Manila Galleon which connected Mexican coasts with Asia for 250 years, bringing cooking techniques using sweet-and-sour fruits that fused with local chillies and spices. The habanero, though native to Yucatán, migrated to these coastal kitchens as the quintessential fruity chilli to counterbalance the sweetness of mango.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

35g

Protein

22g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the loin into 2 cm medallions. Season with salt, pepper and cumin. In a large frying pan with very hot oil, sear the medallions for 2–3 minutes per side until golden brown. Remove and set aside.
💡 The oil must be very hot to sear quickly and not steam the meat.
2
In the same pan, soften the onion and garlic for 3 minutes. Add the mango cut into cubes and the habanero (deseeded for less heat). Cook for 5 minutes until the mango softens.
3
Add the sour orange juice (or lime), chicken stock and a pinch of salt. Blend half the sauce to add body, return to the heat and adjust seasoning.
💡 Blending only half gives the sauce texture: part smooth and part with mango chunks.
4
Add the pork medallions to the sauce, cover and cook over low heat for 15 minutes. Finish with freshly chopped coriander and serve immediately.